parma ham, sweet potato and pecan salad.

A warm, Autumnal salad mixing the salty flavours of Parma ham, sweet potato, earthy spinach and sticky pecans. Bringing out the signature flavours of the Prosciutto di Parma DOP, the Italian dry-cured ham has a distinctive slightly sweet and salty taste. With delicate fat running through the prosciutto, the texture also marries will with the skin-on potatoes, wilted spinach, crunchy pecans and shavings of salty Parmigiano Reggiano cheese.

Shopping list.

(Serves two)

♥ One large sweet potato

♥ A drizzle of olive oil

♥ 100g spinach leaves, wilted in boiling water

♥ 30g pecan nuts

♥ 10g brown sugar

♥ 8-10 slices of prosciutto di Parma (Around two packs/140g)

♥ Parmesan shavings to serve

♥ Black pepper to serve

Step one. Begin by cutting up a sweet potato into large chunks, drizzling with olive oil and roasting for 15-20 minutes until softened.

Step two. In the meantime, add boiling water to a bowl of spinach and set aside.

Step three. Caramelise your pecans in a small pan with the sugar. Remove immediately to ensure they don't set and stick to your pan.

Step four. Drain your spinach. When your sweet potato is ready, toss through with the pecans, Parma ham and spinach.